Ingredients
150g egg noodles (yee foo mein)
Sauce ingredients:
150g boneless chicken meat
3 small whole Chinese black mushrooms, soaked
25g carrots, cut into flowers and parboiled
Seasoning:
1 tbsp oyster sauce
1 tsp light soya sauce
1 tsp sesame oil
Salt to taste
1/4 tsp sugar
Dash of pepper
1 tsp corn flour
1/2 tsp chicken stock granules
1 cup water or stock Method
Preparation of noodle: Scald noodles in boiling water to soften. Remove and put noodles in a colander and run tap water through it. Arrange noodles on a plate. Add 1/2 tbsp oil and 1/2 tsp sesame oil — mix thoroughly and leave aside.
For the gravy: Heat 2 tbsp oil, add mushrooms and chicken; stir-fry well. Add seasoning and stock. Bring to a boil and simmer for five to 10 minutes. Add carrots and thickening.
Heat a hot plate over medium heat until really hot. Bring away from heat and place on a wooden base. Place ready-cooked noodles on hot plate and pour sauce over immediately. Noodles and sauce will start sizzling. Serve immediately with sliced red chillies and cilipadi. |
( cuba jg tak cuba .. best nih ... )
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